Loaded Hasselback Potato Bites

by Shawnda on December 29, 2013

in Appetizers,Sides,Veggies & Starches

Loaded Hasselback Potato Bites

How are you spending New Year’s Eve?

We typically celebrate with our closest couple friends, a big spread of appetizers, and good wine. What more could a person ask for? And because you can’t take the country out of the girl, we’ll probably light a bunch of *^%# on fire. Outside the city limits, of course. Because no adult wants to start their 2014 with a firework citation shaming.

And in keeping with tradition, I’ll promptly swear off booze and carbs on New Year’s Day.

But until then? Carbs.

Loaded Hasselback Potato Bites

One of my contributions to the big New Year’s Eve munchies buffet is Loaded Hasselback Potato Bites – a one-bite (two if you’re on a first date… no… still just one ;) ) miniature of the full-sized version.

And they couldn’t be any easier to make. Hasselback half a bag of tiny yukon potatoes. Bake. Slather in Private Selection Roasted Garlic & Herb butter. Sprinkle with your favorite baked potato toppings.

Eat three.

Try to resist the sweet siren song of the leftover buttery bites calling from the kitchen.

Fail.

There’ll be plenty of time to shun carbs later.

Loaded Hasselback Potato Bites

The team behind Private Selection sent me a pack of their new Finishing Butters to play around with this month, including the made-for-potatoes Roasted Garlic & Herb butter.

Private Selection has provided a set of their fantastic Finishing Butters and a $100 Gift Card to one lucky reader! To enter the giveaway, so head over here to enter!

And if I don’t see you before then – have a safe, Merry, happy, and hangover free New Year’s!

Loaded Hasselback Potato Bites

Miniature hasselback potatoes loaded with your favorite baked potato toppings.

Ingredients

  • 1 lb tiny yukon potatoes
  • Olive oil
  • Salt
  • Roasted Garlic & Herb Butter
  • Light sour cream
  • Shredded cheddar cheese
  • Crumbled bacon
  • Sliced green onions

Instructions

  1. Preheat oven to 400.
  2. Line a baking pan with foil.
  3. Using a paring knife, make several cuts about 2/3 of the way through each potato and place the potatoes on the baking sheet.
  4. Rub with olive oil and sprinkle with salt.
  5. Bake for ~20 minutes, until potatoes are tender.
  6. Slather with copious amounts of Roasted Garlic & Herb Butter.
  7. Let cool 10 minutes and then top with your favorite loaded baked potato toppings.
  8. Serve warm or room temp.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 35 minutes

{ 12 comments… read them below or add one }

1 Tieghan December 29, 2013 at 9:43 pm

These are too cute and my gosh, they sound incredible!! Happy New year!!

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2 April December 29, 2013 at 9:49 pm

Any tips for the slicing portion of this? I suck at hasselbacking big potatoes, and can’t imagine doing a bunch of tiny ones! I always end up cutting all the way through, like it or not at least once.

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3 Shawnda December 30, 2013 at 9:55 am

The tiny potatoes are easier than the big ones – especially using the small knife. I didn’t bonk a single one. And I always have to put at least 1/3 of the big potatoes back together with toothpicks. I’ve seen people recommend putting the big potato on a spoon to stop the knife… but I don’t have any spoons that really work for the big ones.

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4 Fran Meyer January 23, 2014 at 3:25 pm

Maybe if you put a toothpick in each side the knife would stop there. Worth a try.

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5 Joanne December 30, 2013 at 6:30 am

The.Boy and I have been dating long enough that this is definitely going to be a one-bite ordeal. Maybe even a two-in-one-bite.

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6 Marie @ Little Kitchie December 30, 2013 at 6:45 am

Soooo cute!

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7 Diane December 30, 2013 at 5:51 pm

These look great!
Cook’s Illustrated has a good tip for cutting the potatoes, but I’m not sure if it would work on tiny ones: lay chopsticks on the counter on either side of the potato. When you cut down, the chopsticks will prevent slicing all the way through, and it will be a pretty uniform depth.

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8 Kate Wetmore December 31, 2013 at 2:18 pm

I use chopsticks to stop the knife from cutting all the way through the potato. This works with big potatoes and small potatoes. Just place two chopsticks parallel to each other. Put the potato in between. Then cut. The chopstick will stop you from cutting all the way through the potato.

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9 Mellybrown December 31, 2013 at 3:29 pm

Oh these are so cute! Did you just start a new ‘thing’ ? I had big hasselbacks planned for dinner tonight with steaks, but I do believe the flu that took out our girls is now making its way to me. I think I shall wait a few days and try again.

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10 Stephanie @ Velez Delights January 4, 2014 at 10:04 pm

Happy New Year! Loving this post :)

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11 Lea Ann (Cooking On The Ranch) January 5, 2014 at 12:19 pm

I’m afraid I’d eat more than 3 of these! What a fabulous idea! Pinned for my next gathering.

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12 Mary February 21, 2014 at 9:53 am

I used my electric knife to cut the big potatoes. Next time I will use the electric knife with the chop sticks!

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